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Potato, Kale, and Pecorino Frittata
This Kale, Potato and Pecorino Frittata is courtesy of In Sock Monkey Slippers as part of the U.S. Potato Board’s Potato Lovers Club program.
20 minutes
Cook Time
8
Serves
4
Reviews (3)
20 minutes
Cook Time
8
Serves
4
Reviews (3)
Ingredients
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-
Frequently Used
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Preparation
- Preheat oven to 400°F.
- Heat 1 tablespoon of oil over medium heat in a 10-inch ovenproof and nonstick skillet.
- Add potatoes, season with a pinch of salt and pepper, and sauté until golden brown and tender, about 10 minutes.
- Remove potatoes and set aside until needed.
- Add the remaining oil to the skillet and add garlic and kale and season with a pinch of salt and pepper.
- Sauté until kale is wilted, about 5 minutes.
- Add potatoes and mustard; stir to combine.
- Stir in beaten eggs and cheese.
- Remove from heat and place in the oven.
- Bake for 20 minutes or until cooked through and a toothpick inserted in the center comes out clean.
- Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata to a carving board or serving plate.
- Garnish with additional pecorino cheese if desired.
- Slice and serve.
Recipe from BigOven.com ®
Nutrition Facts:
Serving Size
1 Serving (106g)
Total Calories
143
Calories from Fat
76
% Daily Value *
Total Fat
8 mg
Saturated Fat
2.00 mg
0 %
Trans Fat
1 mg
Cholesterol
237 mg
0 %
Total Carbohydrate
7 mg
0 %
Dietary Fiber
0 mg
0 %
Protein
9 mg
0 %
Potassium 263 mg
Sugars
6 mg
Add a review
Reviews
jbooshey
"Make sure to give the potatoes and kale a good amount of salt and pepper because there isn't much for flavor otherwise. I topped the frittata with about another 1/2 cup of romano. This dish cooked up way too dry for my liking. The ingredients could work well together, but it was too dry and bland to make again."
Sandraj1025
firiss
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